Cooking

100g Chelsea White Sugar Melt the Tararua Butter, Chelsea White Sugar, and honey in a saucepan. When melted, boil for 3 mins, take off the heat and add rice bubbles, mix in. Put in a swiss roll tin and leave to cool before cutting into squares. To make this recipe gluten free use Gluten Free Rice Bubbles.

add more sugar

less honey

less coco pop

this it very easy but next time I went to make cake it more yum 

and when it is down cool it then it will look like this

my partner was kymani